Toronto is getting ready for TIFF, and the city’s newest restaurants are rolling out menus built for film-industry deal-makers. From Middle Eastern classics to Japanese whisky cocktails, these five spots want you eating before or after the screenings. Here is what we found, dish by dish.
Arbequina’s Homage To The Old World
Arbequina Restaurant brings classic Middle Eastern cuisine to Toronto, with a chef whose path took him through a refugee camp in Jordan before New York City. Executive chef and owner Moeen Abuzaid honors the food’s origins without changing them, as he puts it himself.
“I’m not trying to change what they are, but to honor where they come from while expressing them through my own experience as a chef,” he explains.
The menu includes Freekeh, Jerusalem Artichoke (37) and Sea Bass, Red Tatbileh (65). Za’atar Bread (16) and Angus Beef Shawarma (27) round out the offerings. The restaurant is a Michelin Guide-rated TIFF sanctuary.
The Dirty Laundry’s Tex-Mex Cocktails
Robin Goodfellow runs the bar at The Dirty Laundry, and she tells THR that her menu from chef Renelle Joubert is all about value. “Just because something is peak in execution, doesn’t mean it has to cost an arm and a leg. We’re also big Nirvana fans,” she says.
The drinks menu pairs with Tex-Mex fare. Nachos Too (25), Crispy Catfish Sando (15) and a TDL Burger (14) sit alongside signature cocktails The Grove (19) and The Grotto (21).
The location could not be better for TIFF players. The Dirty Laundry sits on Queen Street, a stone’s throw from the festival’s action.
Mizunara’s Bar With A Travel Story
Mizunara is a Japanese whisky-first bar and restaurant, located near TIFF venue Roy Thomson Hall. Its executive chef, Alyssa Figueira, draws on a life of travel and art for her cooking.
Her Charred Scallop dish ($28) came from a walk through Park Güell in Barcelona. Her Summer Salad (13) was born after seeing Vincent Van Gogh’s Irises painting. “Time spent traveling through the world, either through work or for fun, has impacted my palette immensely. Art has been a big influence in my career,” she explains.
The menu offers Agedashi Tofu (18) and Moules Frites (36). Drinks include Tetsu Highball (19), Oki Dokey (22) and Rubaiyat (21). Mizunara is designed for the crowds passing through TIFF.
Bar Romy’s Simple Italian Roots
Charles Khabouth has opened Bar Romy at the corner of Adelaide and John, a casual Italian bar and bistro. Chef Ben Heaton keeps things simple with handmade pastas like Canestri (28), paninis like Genovese (21) and Caprese (19), and pizzas like Margherita (23) and Funghi (25).
“The wine list is well suited to pre- and post-film screening stops during TIFF,” Heaton says.
Everything is rooted in simplicity, flavor and letting great ingredients speak for themselves. That is the pitch for a festival crowd that eats early and eats often.
Honey’s Playful Asian Menu
King Street now hosts a Pan-Asian restaurant with playful takes on classic Dim Sum dishes. Har Gow (16) and Wagyu Beef Dumpling (16) share space with entrees like Malaysian Fried Chicken (38) and Miso Glazed Cod (32).
Executive chef Seunghwa Lee frames the menu as a personal tour of her culinary journey. “The places, people, and flavors that have shaped my culinary journey invite guests to explore Asia through a contemporary lens,” she tells THR.
The moody dining room glows in red. Cocktails include One Night in Bangkok (25) and Red Dragon (19).
The Price List At A Glance
| Restaurant | Main Dishes | Drinks |
|---|---|---|
| Arbequina | Freekeh (37), Sea Bass (65) | Za’atar Bread (16), Shawarma (27) |
| The Dirty Laundry | Nachos Too (25), Sando (15), Burger (14) | The Grove (19), The Grotto (21) |
| Mizunara | Scallop ($28), Salad (13) | Highball (19), Oki Dokey (22), Rubaiyat (21) |
| Bar Romy | Canestri (28), Funghi (25) | N/A |
| Honey | Har Gow (16), Dumpling (16) | One Night in Bangkok (25), Red Dragon (19) |
The list is a mix of serious chefs and playful names. Some dishes reference art directly — the Scallop’s connection to Park Güell, the Salad’s link to Van Gogh’s Irises. Others are pure comfort food with a price tag attached.
“We’re also big Nirvana fans.”
That line from Robin Goodfellow is the kind of detail that makes the guide human. It is not a recipe or a technique; it is a personality. The source leans into quotes throughout, and the result reads less like a menu and more like a set of introductions.
The five restaurants are all new, all distinct, and all chasing the same TIFF crowd. They are positioned as places to eat before or after screenings.
The food ranges from classic Middle Eastern to Japanese whisky cocktails to playful Asian dishes. The prices range from low (Za’atar Bread at 16) to high (Sea Bass at 65). The common thread is ambition: each chef is trying to express their own experience through food that respects its roots.
The restaurants are scattered across Toronto, from the Roncesvalles area to Queen Street to King Street to Adelaide. None of them are far from the festival action, which means deal-makers can walk from screening to dinner without much trouble.